I love granola of all sorts and this one features the sweetness of honey teamed with the crunch of cashews. Eat a bowlful with milk, in a yogurt and fruit parfait or topped with craisins and white chocolate chips as a snack.
Ingredients:
2 cups shredded coconut
1 cup cashews
1/2 cup sliced almonds
1 cup milled flaxseed (optional)
8 cups oats (quick or regular)
1 cup brown sugar
1 cup honey
1 teaspoon salt
3/4 cup canola oil
2 teaspoons vanilla
In a very large bowl, combine the first five ingredients. In a separate bowl, whisk together the sugar, honey, salt, oil and vanilla and microwave for 1 1/2 minutes, stirring halfway through. Pour over the dry ingredients and toss to coat completely. Place on two cookie sheets spritzed with cooking spray and bake uncovered at 230F for 1 1/2 to 2 1/2 hours (the longer the crunchier), stirring every 30 to 45 minutes. Once lightly golden and dried, cool.
